H3 Recipe: Butternut Squash Ravioli

Sage Cream Sauce

INGREDIENTS:

1 Tablespoon Butter

1 Tablespoon Shallots, chopped 

3-4 Sage leaves

½ teaspoon Salt

Pinch White pepper

1 cup Skim Milk

2 Tablespoons Half and Half

2 Tablespoons Corn starch

2 Tablespoons Cold water, to mix with corn starch for slurry                   

PREPARATION:

• Heat medium size sauce pot then sauté shallots.


• Add sage leaves and seasonings.


• Add skim milk and half and half. Slowly heat for about 5 minutes, whisking occasionally.


• In separate bowl, combine corn starch and water to make corn starch slurry. Slowly whisk slurry into cream mixture.


• Thicken with slurry until achieve desired consistency

Number of Servings: 4

Serving Size: ¼ cup

Calories: 90

Fat Grams: 3.5

 

Ravioli

INGREDIENTS:

2 cups All purpose flour

½ cup Ground flax seed

4 each Eggs

1 teaspoon Olive oil

Filling:

1 each Butternut squash roasted and mashed

½ cup Parmesan cheese grated

1 each Egg

½ teaspoon Salt

¼ teaspoon Nutmeg

Pinch Pepper

PREPARATION:

• Set up food processor with “S” blade attachment.


• Add flour and flax.


• Add eggs and oil to food processor bowl.


• Process until the flour is incorporated and evenly moistened.  (Suggestion: use the pulse button on your machine to process ingredients.)


• Then lightly flour your work area and knead your dough.


• Let the dough rest for about 30 minutes


• While dough rests, combine ingredients for filling.


• When dough is ready, use the pasta roller attachment on your Kitchen Aid mixer and simply feed the dough through. Repeat until you get to level 4 on your pasta roller. (Level 4 is the desired thickness for your raviolis.) If you do not have a Kitchen Aid mixer, roll out dough on floured surface as thin as you can without our tearing the dough.

 

• Once your pasta is rolled out, simply scoop 1 ounce of filling in rows on your sheet of dough.  Be sure to keep plenty of space between raviolis.


•  Brush an egg-water mixture around and in between the raviolis—this helps the sheet of pasta that gets placed on top of your filling to stick so your filling does not come out during the cooking process.

 

• Use a ravioli cutter, or even a circular cutter, to cut the raviolis.


•  Press the sides of the ravioli with your hands to make sure all filling is sealed inside.


• Repeat until you have made 24 raviolis, or reserve your dough for a later day.  (Raviolis can be made ahead of time, stored in freezer and simply cooked from frozen state.) 

 

• Boil pasta for about 12 minutes or until pasta is soft and slightly aldente.  (Pasta will float after a few minutes but continue to let cook.)

Number of Servings: 12

Serving Size: 2 each

Calories: 190

Fat: 7 grams